Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review

Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.

Modulation of surface properties of cellulose nanocrystals through adsorption of tannic acid and alkyl cellulose derivatives

Cellulose nanocrystals (CNCs) are hydrophilic nanoparticles that cannot be dispersed in non-polar solvents or hydrophobic polymer matrices. Here, we demonstrate the tunable modification of CNC surfaces by physical adsorption of tannic acid (TA) and two alkyl cellulose derivatives (ACDs), methyl cellulose (MC) and ethyl cellulose (EC), while maintaining their sustainable nature. We compare the impact of ACD adsorption when mixed with CNCs to CNCs precoated with tannic acid (CNC@TA), varying ACD weight fractions in CNC suspensions. Our results show that CNC@ACD and CNC@TA@ACD aqueous suspensions display good colloidal stability in water, while their surface properties are altered. We use a wide range of analytical techniques to characterize these suspensions, with a focus on their interaction with water. The two selected ACDs adsorb on both CNCs and CNC@TA at low fractions (ACD ≤ 10 % w/w), followed by an intermediate region of saturation between 10 % and 30 % w/w. At fractions above 30 % w/w, we observe the formation of CNC- or CNC@TA-reinforced ACD composites. Most samples can be redispersed in water upon freeze-drying, except for EC-rich samples redispersible in toluene. Our facile method for preparing ACD-coated CNCs allows for the creation of a range of nanomaterials with modulable wetting and emulsification properties.

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes

Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs) with lecithin (LE), monoglycerides (MGs) and hard-fat (HF), according to their physical properties. The following SEs, SP10-HLB2, SP30-HLB6, SP50-HLB11, and SP70-HLB15, were structured using three different routes: "traditional", "ethanol" and "foam-template". All binary blends were made using a 10% oleogelator in 1:1 proportion for binary mixtures; they were then evaluated for their microstructure, melting behavior, mechanical properties, polymorphism and oil-binding capacity. SP10 and SP30 did not form well-structure and self-standing oleogels in any combination. Although SP50 showed some potential blends with HF and MG, their combination with SP70 led to even more well-structured oleogels, with a higher hardness (~0.8 N) and viscoelasticity (160 kPa), and 100% oil-binding capacity. This positive result might be attributed to the reinforcement of the H-bond between the foam and the oil by MG and HF.

Impact of the Morphology of Electrospun Lignin/Ethylcellulose Nanostructures on Their Capacity to Thicken Castor Oil

This study reports on a novel strategy for manufacturing thickened gel-like castor oil formulations by dispersing electrospun lignin/ethylcellulose nanostructures. These thickened formulations were rheologically and tribologically evaluated with the aim of being proposed as alternative ecofriendly lubricating greases. Low-sulfonate kraft lignin (LSL) and ethylcellulose (EC) were dissolved in a DMAc:THF mixture at different concentrations (8, 10, and 15 wt.%) and LSL:EC ratios (50:50, 70:30, and 90:10) and subjected to electrospinning. The resulting electrospun nanostructures were morphologically characterized. EC acting as the cospinning polymer improved both LSL spinnability and the oil structuring ability. Solutions with a high lignin content achieved microsized particles connected by fibrils, whereas solutions with a high EC content (50:50 ratio) and LSL/EC total concentration (10 and 15 wt.%) yielded beaded or bead-free nanofibers, due to enhanced extensional viscoelastic properties and nonNewtonian characteristics. The gel-like properties of electrospun nanostructure dispersions in castor oil were strengthened with the nanostructure concentration and the EC:LSL ratio, as a result of the formation of a more interconnected fiber network. The oleodispersions studied exhibited a satisfactory frictional response in a tribological contact, with friction coefficient values that were comparable to those achieved with traditional lithium-lubricating greases.

Developing Electrospun Ethylcellulose Nanofibrous Webs: An Alternative Approach for Structuring Castor Oil

The development of environment-friendly natural polymer gel-like dispersions in oil media, with functional properties, in terms of formulation design and synthesis protocol, is still a cutting-edge research area for many applications. The aim of this work was to study the manufacture of electrospun ethylcellulose (EC) nanofibrous webs and to examine their usage to thicken vegetable oils as an alternative approach. The role of concentration, molecular weight (Mw), and binary solvent systems on the electrospinnability of EC and subsequently on the rheological properties of EC nanofiber dispersions in castor oil was investigated. It was observed that, for each Mw, defect-free nanofibers were produced above a critical concentration, corresponding to about 2.5 the entanglement concentration (Ce). The average fiber diameter increased with both Mw and EC concentrations. Dielectric constant and dipole moment of binary solvent systems influenced the morphology of the EC nanofiber web. The morphology of the micro- and nanoarchitectures generated played a key role in the physical stabilization and rheological behavior of electrospun EC dispersions. The storage modulus (G') of EC dispersions was correlated with both the spinning solution concentration and average fiber diameter. Furthermore, electrospun EC nanofiber dispersions were compared with EC oleogels obtained by traditional thermogelation from thermorheological and tribological points of view. Overall, this work proposes an efficient and innovative approach to produce bio-based oleogel-like dispersions with great potential in different sectors such as pharmaceuticals, food, or lubricants.

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application

The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein's ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels.

Observation of curcumin-loaded hydroxypropyl methylcellulose (HPMC) oleogels under in vitro lipid digestion and in situ intestinal absorption in rats

Curcumin-loaded nanostructured lipid carriers (Cur-NLCs)-based hydroxypropyl methylcellulose (HPMC) oleogels (Cur-NLCs-HPMC-OGs) were fabricated using a cryogel template. The effect of the HPMC viscosity grade on the oleogel characteristics and in situ intestinal absorption were examined. Highly stable Cur-NLCs were prepared with a mean particle size of 314 nm and polydispersity index of 0.275. Cur-NLCs affected the creamy texture of self-standing Cur-NLCs-HPMC-OGs. The Cur-NLCs were tightly packed as oil droplets in the network of HPMC. However, a high viscosity of HPMC-4000 led to a greater ability to entrap and prevent droplet coalescence compared to a low viscosity of HPMC-400. NLCs promoted the release of free fatty acids during in vitro lipid digestion, whereas HPMC-4000 maintained the strength and durability of oleogels against mechanical and enzymatic breakdown. The in situ loop results revealed higher curcumin absorption by Cur-NLCs-HPMC-OGs than by Cur-HPMC-OGs. HMPC-4000 showed slightly higher curcumin absorption compared to HPMC-400.

Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels

Oleogels were prepared by the cryogel-templated method from porous cryogels, which were co-structured using hydroxypropyl-methylcellulose and structural enhancers (such as flaxseed gum, κ-carrageenan, carboxymethyl-cellulose, arabic gum, and guar gum). The hardness, network density, pore size, pore volume, and SEM micrographs of cryogels showed that κ-carrageenan and flaxseed gum could keep the integrity of aqueous foams during freeze-drying and endow cryogels with the high hardness and content to hold oils (>98%). Oil absorption curves indicated that flaxseed gum and guar gum-enhanced cryogels provided the fastest oil absorption rate due to bigger pores. The absorption model was fitted well with all experimental data. Physical and mechanical properties of cryogels were positively related to the rheological property and oil bonding capacity of oleogels. κ-carrageenan and flaxseed gum were more suitable as structural enhancers to improve hydroxypropyl-methylcellulose-based cryogels for preparing oleogels to replace plastic fats in foods.

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

The gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9-9.4% and 5.8-11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface. This phenomenon was used to develop emulsion-templated oleogels with improved rheology and used in cake baking. Canola oil (50 wt%)-in-water emulsions stabilized by 1 and 4 wt% canola protein isolates (CPI), prepared by high-pressure homogenization, were dried at 60 °C in a vacuum oven followed by shearing to create the oleogels. Before drying, the emulsions were heated (90 °C for 30 min) to induce protein denaturation. The oleogel from 4 wt% CPI heated emulsions (HE) exhibited the lowest oil loss, highest gel strength, firmness and stickiness compared to all other oleogels. Cake batter prepared with shortening showed the lowest specific gravity, highest viscosity and storage modulus compared to CPI oleogels. Confocal micrographs of shortening cake batters showed smaller air bubbles entrapped in the continuous fat phase. In comparison, the oleogel cake batters showed dispersion of larger air bubbles, oil droplets, and protein aggregates. The oleogel cake showed a darker colour compared to the shortening cake due to the dark colour of CPI. Interestingly, oleogel cakes showed lower hardness, higher cohesiveness and springiness than the shortening cake, which was attributed to the higher cake volume of the former due to the formation of larger air channels stabilized by canola proteins. In conclusion, CPI stabilized emulsion-templated oleogels could be used as a potential shortening replacer in cake and other baking applications.

The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

Electrohydrodynamic Processing of PVP-Doped Kraft Lignin Micro- and Nano-Structures and Application of Electrospun Nanofiber Templates to Produce Oleogels

The present work focuses on the development of lignin micro- and nano-structures obtained by means of electrohydrodynamic techniques aimed to be potentially applicable as thickening or structuring agents in vegetable oils. The micro- and nano-structures used were mainly composed of eucalyptus kraft lignin (EKL), which were doped to some extent with polyvinylpyrrolidone (PVP). EKL/PVP solutions were prepared at different concentrations (10–40 wt.%) and EKL:PVP ratios (95:5–100:0) in N, N-dimethylformamide (DMF) and further physico-chemically and rheologically characterized. Electrosprayed micro-sized particles were obtained from solutions with low EKL/PVP concentrations (10 and 20 wt.%) and/or high EKL:PVP ratios, whereas beaded nanofiber mats were produced by increasing the solution concentration and/or decreasing EKL:PVP ratio, as a consequence of improved extensional viscoelastic properties. EKL/PVP electrospun nanofibers were able to form oleogels by simply dispersing them into castor oil at nanofiber concentrations higher than 15 wt.%. The rheological properties of these oleogels were assessed by means of small-amplitude oscillatory shear (SAOS) and viscous flow tests. The values of SAOS functions and viscosity depended on both the nanofiber concentration and the morphology of nanofiber templates and resemble those exhibited by commercial lubricating greases made from traditional metallic soaps and mineral oils.

Electrospun lignin-PVP nanofibers and their ability for structuring oil

This work explores the electrospinnability of low-sulfonate Kraft lignin (LSL)/polyvinylpyrrolidone (PVP) solutions in N,N-dimethylformamide (DMF) and the ability of the different micro- and nano-architectures generated to structure castor oil. LSL/PVP solutions were prepared at different concentrations (8-15 wt%) and LSL:PVP ratios (90:10-0:100) and physico-chemically and rheologically characterized. The morphology of electrospun nanostructures mainly depends on the rheological properties of the solution. Electrosprayed nanoparticles or micro-sized particles connected by thin filaments were obtained from solutions with low LSL/PVP concentrations and/or high LSL:PVP ratios, whereas beaded or bead-free nanofibers were produced by increasing concentration and/or decreasing LSL:PVP ratio, due to enhanced extensional viscoelastic properties and non-Newtonian characteristics. Electrospun LSL/PVP nanofibers are able to form oleogels by simply dispersing them into castor oil at concentrations between 10 and 30 wt%. The rheological properties of the oleogels may be tailored by modifying the LSL:PVP ratio and nanofibers content. The potential application of these oleogels as bio-based lubricants was also explored in a tribological cell. Satisfactory friction and wear results are achieved when using oleogels structured by nanofibers mats with enhanced gel-like properties as lubricants. Overall, electrospinning of lignin/PVP solutions can be proposed as a simple and effective method to produce nanofibers for oil structuring.

Nonsolvent-induced phase separation of poly(3-hydroxybutyrate) and poly(hydroxybutyrate-co-hydroxyvalerate) blend as a facile platform to fabricate versatile nanofiber gels: Aero-, hydro-, and oleogels

We demonstrated a strategy to prepare different types of 3-D nanofibrous polymeric gels, including hydro-, aero-, and oleogels by nonsolvent-induced phase separation (NIPS). NIPS-derived gel monoliths of poly(3-hydroxybutyrate) (PHB) and poly(hydroxybutyrate-co-hydroxyvalerate) (PHBV) blends were converted into hydrogels and aerogels by solvent exchange and freeze-drying, respectively. The high hydrophobicity and porosity of the nanofibrous PHB/PHBV aerogels enabled them to absorb various oils and swell to 20-30 times their own weight. The pseudo-second-order model was successfully used to describe the oil absorption behavior, and the obtained absorption rate constant increased with increasing PHBV content. The oil-swollen aerogels were highly elastic, thereby indicating that NIPS-derived aerogels are an excellent template for the fabrication of oleogels. With an increase in the PHBV ratio, the gels exhibited reduced modulus and collapse strength but increased collapse strain, thereby revealing higher ductility by compression. The rapid separation and re-binding of the liquid phase entrapped in the nanofiber network resulted in the unique thixotropic properties of the hydro- and oleogels. Indomethacin, a hydrophobic model drug, was successfully incorporated into injectable self-healing oleogels containing soybean oil and aerogels. These gels exhibited excellent cytocompatibility, and a better sustained drug release was observed for the oleogels compared to the aerogels.

Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

The complexation of polymeric materials can be an alternative to trapping oil in a physical network for formulating foods with reduced saturated fat content. In this research, we have evaluated the use of different polymer ratios of Sodium Alginate (ALG), Carrageenan predominance iota (CR1) and Carrageenan predominance kappa (CR2) complexed with Chitosan (CHI) at a fixed polymer concentration (2% w/v) to formulate complex hydrogels and assess their oil holding capacity. The objective was to determine the polymer ratios of CHI to anionic polysaccharides (75:25, 50:50, and 25:75), determining the oil retention capacity in different ratios, and how this can affect the stability, microstructure and rheology of to produce low saturated chocolate with trapped canola oil. The stability of the hydrogels was characterized, considering the water retention and retention of canola oil in polysaccharides complexes. The more stable system was the hydrogel CHI:CR2 in a polymer ratio of 25:75. This formulation, when added of 20% of canola oil presented an apparent viscosity of 0.631 Pa.s at 300 s−1, and its use as replacer of saturated fat allowed the production of dark chocolate with 16% reduction in fat content and 80% of added cocoa butter. Stability studies showed that polysaccharides complexes network can retain the edible oil in chocolate formulation for 60 days. It has been proven that polysaccharides complexes can be incorporated to partially replace the fatty phase in chocolates without considerable changes in relevant characteristics as consumer acceptance evaluated by sensory tests and rheological properties.

Preparation of Protein Oleogels: Effect on Structure and Functionality

Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products.

Fibre-based oleogels: effect of the structure of insoluble fibre on its physical properties

Solid fat is a "staple" in the modern diet in the form of products such as butter, margarine, and shortening. Due to its potentially detrimental effects on health, numerous dietary guidelines recommend its restriction. This opens up opportunities to develop fat replacers via edible oil structuring. In this study, we report the development of a unique, non-thermal method to create oleogels which contain only natural food fibres and liquid vegetable oil. Moreover, they do not oil off on compression. The objective was to understand how the structure of insoluble fibre influenced the physical properties of oleogels, specifically physical robustness and apparent melting point. The fibres studied were citrus fibre of different particle sizes, and nata de coco fibre known for its thinner dimension and finer three-dimensional structure. The melting characteristics of oleogels were studied by differential scanning calorimetry and visual observation. The physical robustness of oleogels was characterised by the spreadability method using a texture analyser. The presence of fibre was found to disrupt fat crystallisation, leading to proportionately more crystal species that were less stable. However, the true melting point of fat was not significantly altered. Despite greater disruption, oleogels made with longer and/or more extensive fibres were mainly firmer and capable of keeping the oil in the solid oleogel form, even under elevated temperatures. Our novel approach for manufacturing oleogels opens up a range of opportunities for their application in various products and systems.

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum

Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel.

Structural characterization of oleogels from whey protein aerogel particles

Oleogels intended as fat substitutes were prepared by oil dispersion of aerogel particles obtained through freeze-drying (FD) or supercritical-CO₂-drying (SCD) of whey protein isolate (WPI) hydrogels (20 g/100 g). SEM revealed that freeze-dried particles presented larger dimensions than supercritical-dried ones. The latter also showed higher oil dispersibility, forming aggregates with lower dimension (300 nm) than those formed by freeze-dried particles (700 nm). Both particles presented oil structuring capability. Freeze-dried particles gave a weak oleogel, while supercritical-dried ones gave a strong (G' = 3.1 × 10⁵ Pa) and plastic (critical stress = 723.2 Pa) oleogel, with rheological features comparable to those of traditional fats. These results can be explained based on the lower aggregation induced by SCD and on the higher capacity of supercritical-dried particles to form a network in oil through hydrophilic interactions, as suggested by FTIR. Therefore, WPI aerogel particles show the potentiality to be used as food ingredients to prepare oleogels with tailor-made physical properties.

Fabrication of Oleogels via a Facile Method by Oil Absorption in the Aerogel Templates of Protein-Polysaccharide Conjugates

In this study, a novel and facile method was developed to fabricate oleogels. The alginate/soy protein conjugates with excellent emulsifying activity and emulsion stability were prepared via Maillard reaction and freeze-dried to form the aerogel templates, which were then immersed in corn oil within 6 h to induce the oleogels. Compared with the alginate and soy protein solutions, the viscosity and elastic modulus G' of the conjugate solutions increased, indicating the formation of a new macromolecule and strengthened gel network from Maillard reaction. The conjugate aerogels presented the morphology of serious aggregation and conglutination but the higher elastic modulus and better thermal stability, due to the increasing covalent interactions. These aerogel templates showed a good oil absorption of up to 10.89 g/g aerogel and holding capacity of 40%. The resulting oleogels loaded with thymol showed excellent antimicrobial activities against Staphylococcus aureus and Escherichia coli. This work suggests that the fabrication of oleogels is not limited to the choice of existing oleogelators but from a wide variety of protein-polysaccharide conjugates to form the aerogel templates for oil absorption.

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.

Advances in our understanding of the structure and functionality of edible fats and fat mimetics

The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory agencies in several countries now require companies to add unattractive front of package labels to their products where salt, sugar and fat (or saturated fat) levels are prominently displayed. After the demise of partially hydrogenated fats, saturated fat has become the new target. Consumption of saturated fat over polyunsaturated oil has been clearly shown to increase cholesterol levels in humans. However, saturated fats provide the functionality required in many food products. To complicate matters, concerns over sustainability, veganism, genetically modified organisms, animal welfare, as well as religious beliefs, severely limit our sources of saturated fat. In this review we will discuss recent advances in our understanding of the nano and mesoscale structure of fats, responsible for their physical functionality and contrast it to that of fat mimetics. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Clean label and economic considerations will also be touched upon.

Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent ban of trans fat by the US Food and Drug Administration and Health Canada. Lately, the use of hydrocolloids such as animal proteins and modified cellulose for oleogel preparation has gained more attention. However, plant proteins have never been explored for the development of oleogels. The present study explored the use of freeze-dried foams prepared using protein concentrates and isolates of pea and faba bean with xanthan gum at different pH values for oil adsorption and subsequent oleogelation. Compared to protein isolate stabilized foams, protein concentrate-stabilized foams displayed (i) higher oil binding capacity (OBC) due to a higher number of smaller pore size; and (ii) lower storage modulus and firmness due to the higher oil content. At all pH values, there was no significant difference between the OBC of different protein isolates, but among the concentrates, pea displayed higher OBC than faba bean at pH 5 and faba bean displayed higher OBC than pea at pH 9. Results showed that such oleogels could be used as a shortening alternative. Cakes prepared using the pea protein-based oleogel at pH 9 displayed a similar specific volume as that of shortening-based cake, although with higher hardness and chewiness.

Canola oil was structured into oleogels using freeze-dried foam made with pea or faba bean protein concentrates or isolates and xanthan gum at pH 5, 7 and 9. The oleogels were used to bake cakes and compared with conventional shortening-based cakes.

Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes

The development of oleogel has attracted growing attention because of its health benefits and promising potential to substitute saturated or trans-fat. The present work reports a type of oleogel using the emulsion stabilized by gelatin (GLT), tannic acid (TA), and flaxseed gum (FG) complexes (GLT-TA-FG) through freeze-drying and oven-drying. Results showed that the incorporation of TA and FG promoted the formation of nanoparticles, resulting in increased charge quantity and reduced oil-water surface tension. The structural integrity of oleogel largely depends on the drying method, FG incorporation, and TA concentration. It was demonstrated that with oven drying, stable oleogel without oil leakage could only be fabricated in the presence of FG. The GLT-0.075 wt % TA-FG complexes formed a particle shell around the oil droplet, leading to the enhanced gel strength of the oleogel. In addition, the oleogel stabilized by GLT-TA-FG complexes had high thixotropic recovery degree and rehydration ability, implying the stabilizing effect of TA and FG. Therefore, the interfacially adsorbed particles and the polymer gel network in bulk together contributed to the compact structure of oleogel. We believe that the oleogel based on GLT-TA-FG complexes has potential applications in food products with tunable rheological and textural properties.